Document Detail

Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization.
MedLine Citation:
PMID:  22417354     Owner:  NLM     Status:  In-Data-Review    
Aggregation changes of whey protein induced by high-pressure microfluidization (HPM) treatment have been investigated in relation with their functional properties. Whey protein was treated with HPM under pressure from 40 to 160 MPa. Functional properties (solubility, foaming, and emulsifying properties) of whey protein concentrate (WPC) ultrafiltered from fluid whey were evaluated. The results showed significant modifications in the solubility (30% to 59%) and foaming properties (20% to 65%) of WPC with increasing pressure. However, emulsifying property of WPC treated at different pressures was significantly worse than untreated sample. To better understand the mechanism of the modification by HPM, the HPM-induced aggregation changes were examined using particle size distribution, scanning electron microscopy, and hydrophobicity. It was indicated that HPM induced 2 kinds of aggregation changes on WPC: deaggregation and reaggregation of WPC, which resulted in the changes of functional properties of WPC modified by HPM.
Cheng-Mei Liu; Jun-Zhen Zhong; Wei Liu; Zong-Cai Tu; Jie Wan; Xiao-Fei Cai; Xin-Yun Song
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Publication Detail:
Type:  Journal Article     Date:  2011-04-13
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 May 
Date Detail:
Created Date:  2012-03-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E341-7     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Authors are with State Key Lab. of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Direct inquiries to author C-M Liu (E-mail:
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